RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.8792
Energy (kCal)	140.985
Carbohydrates (g)	9.7546
Total fats (g)	10.0839
Fatty acids, total saturated 20:0 (g)	0.0272
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5790
Fatty acids, total polyunsaturated 17:1 (g)	0.0017
Fatty acids, total trans-monoenoic (g)	0.0025
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0076
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0030
Riboflavin (mg)	0.0556
Tocopherol, beta (mg)	0.0364
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0008
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4124
Tocopherol, delta (mg)	1.3675
Arginine (g)	0.0887
Proline (g)	0.0104
Fatty acids, total polyunsaturated 18:1 t (g)	0.0023
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.8168
Adjusted Protein (g)	0.0000
Cystine (g)	0.0035
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.2952
Copper, Cu (mg)	0.0299
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4706
Total lipid (fat) (g)	10.0839
Vitamin K (phylloquinone) (g)	19.0099
Cholesterol (mg)	5.4469
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0005
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0044
Menaquinone-4 (g)	0.2334
Phytosterols (mg)	0.0000
Folate, total (g)	2.0513
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0012
Vitamin A, IU (IU)	41.0850
Energy (kcal)	140.9850
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0154
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0017
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0003
Sugars, total (g)	2.3655
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0292
Vitamin C, total ascorbic acid (mg)	1.5971
Lutein + zeaxanthin (g)	14.0062
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0003
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0174
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0005
Magnesium, Mg (mg)	11.2538
Fatty acids, total saturated 16:0 (g)	1.0253
Carbohydrate, by difference (g)	9.7546
Vitamin D (IU)	1.2450
Fructose (g)	2.1373
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0774
Tyrosine (g)	0.0122
Potassium, K (mg)	163.1756
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	2.0231
Serine (g)	0.0174
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0209
Fatty acids, total trans-polyenoic 22:4 (g)	0.0016
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0002
Fatty acids, total saturated 22:0 (g)	0.0266
Fatty acids, total saturated 14:0 (g)	0.0096
Histidine (g)	0.0122
Isoleucine (g)	0.0122
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0008
Niacin (mg)	0.5041
Water (g)	79.1003
Fatty acids, total saturated 8:0 (g)	0.0003
Tocotrienol, delta (mg)	0.0016
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0036
Carotene, beta (g)	19.6088
Sodium, Na (mg)	114.0862
Iron, Fe (mg)	0.4279
Energy (kJ)	591.0731
Ash (g)	0.7430
Caffeine (mg)	0.0000
Glycine (g)	0.0209
Fatty acids, total trans-polyenoic (g)	0.0005
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0005
Fatty acids, total saturated 18:2 undifferentiated (g)	4.2817
Fatty acids, total polyunsaturated (g)	4.8767
Vitamin E (alpha-tocopherol) (mg)	0.7301
Sucrose (g)	1.2307
Vitamin B-6 (mg)	0.2187
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0311
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0331
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0019
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	534.5719
Starch (g)	0.0000
Pantothenic acid (mg)	0.2763
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0005
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0684
Folate, food (g)	2.0513
Fatty acids, total saturated 20:1 (g)	0.0311
Fatty acids, total monounsaturated (g)	2.1831
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0957
Fatty acids, total polyunsaturated 16:1 t (g)	0.0002
Fatty acids, total polyunsaturated 17:0 (g)	0.0020
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	12.5803
Fatty acids, total polyunsaturated 16:1 c (g)	0.0153
Fatty acids, total saturated (g)	1.5054
Vitamin B-12 (g)	0.0638
Calcium, Ca (mg)	24.2475
Fatty acids, total saturated 10:0 (g)	0.0006
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0016
Alanine (g)	0.0174
Glutamic acid (g)	0.2184
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	7.1588
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0209
Folate, DFE (g)	0.3113
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0005
Fiber, total dietary (g)	1.6658
Tryptophan (g)	0.0122
Threonine (g)	0.0174
Fatty acids, total polyunsaturated 18:1 c (g)	0.2571
Manganese, Mn (mg)	0.1027
Protein (g)	2.8792
Cryptoxanthin, beta (g)	2.9569
Fatty acids, total saturated 18:1 undifferentiated (g)	2.1342
Betaine (mg)	0.0870
Phosphorus, P (mg)	53.7656
Tocopherol, gamma (mg)	4.9535

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Once your stake is grilled, slice it into thin strips. | 2. Place bbq sauce a little salt and a little pepper in a bowl. | 3. Add the steak to the bowl and mix the ingredients together until the steak is coated well. You may add more sauce if you need to. | 4. Peel the onion; slice thinly. | 5. Slice mushrooms into medium sized slices. | 6. Turn stove to high. | 7. Place a large skillet on the stove. | 8. Add mushrooms and onions and a few table spoons of cooking oil. | 9. Stir while cooking; the mushrooms and onions should become soft and slightly brown. | 10. Add the mushrooms and onions to the open sub. | 11. Place the strips of steak on top. | 12. I like to drizzle a little ketchup on top, but thats up to you. | 13. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rare	1	sirloin	cooked	-	-	-	-
barbecue sauce	1	tablespoon		26.145	2.9164	2.0527	0.6879
salt				-	-	-	-
pepper				-	-	-	-
yellow onion	1			114.84	6.8382	0.8265	9.396
mushroom	1/2			-	-	-	-
vegetable oil				-	-	-	-
bread			toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Basic Steak Sandwich